Ingredients: 250 grams Spaghetti
Make Pasta curry Sauce:
2 tablespoons cooking oil - 2 stalks lemongrass, crushed - 6 lemon leaves - 4 cm ginger, crushed - 750 ml coconut milk from a coconut - 200 grams of shrimp - 200 grams of meat snapper, diced - 250 grams of squid, cut into rings - 200 g fresh button mushrooms [halved] - 1 teaspoon of salt and 1 teaspoon pepper - 2 tablespoons fish sauce - 2 tablespoons lime juice - 50 grams of wet curry spices.
Make Pasta curry Sauce:
2 tablespoons cooking oil - 2 stalks lemongrass, crushed - 6 lemon leaves - 4 cm ginger, crushed - 750 ml coconut milk from a coconut - 200 grams of shrimp - 200 grams of meat snapper, diced - 250 grams of squid, cut into rings - 200 g fresh button mushrooms [halved] - 1 teaspoon of salt and 1 teaspoon pepper - 2 tablespoons fish sauce - 2 tablespoons lime juice - 50 grams of wet curry spices.
Blend: 8 large red hot pepper, 6 spring onions, 4 cloves garlic, Garnish: coriander leaves
How to cook:
Cook Spaghetti follow the pasta cooking procedure, remove and drain.
Heat oil, sauté ground spices until fragrant, enter a curry spice, lemon grass, leaves orange and ginger and stir well.
Add the coconut milk and bring to a boil.
Shrimp, squid and snapper cook until cooked, add mushrooms
buttons, salt, fish sauce and lime juice.
Prepare a bowl, put spaghetti into plate, pour the sauce over spaghetti, garnish with cilantro and serve warm.
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